Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Mushroom and lentil cottage pie
A savoury mushroom-lentil filling with a soft potato topping.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 11 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the reduction time for the filling
- Confirm the dish size and bake time
- Photograph the finished pie
- Time
- About 1 hr
- estimated
- Serves
- 2
- see below
- Energy
- 360 kcal
- per serving
- Protein
- 20 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk. Check the labels on packaged ingredients:
- vegetable stock. Vegetable stock often contains celery, and some contain milk or gluten; check the label, especially if you need it vegan.
Cooking steps
Heat the oven to 190°C / 375°F (170°C fan).
Boil the potatoes for 15 to 20 minutes, until tender. Drain well, leave them in the colander for a minute to steam dry, then mash with the milk.
Meanwhile, warm the oil in a frying pan over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring now and then, until their liquid has evaporated and they have browned.
Lower the heat, add the onion and carrot and cook for about 5 minutes, until softened.
Add the lentils, stock and thyme. Simmer, stirring, for 5 to 8 minutes, until most of the liquid has gone and the filling holds its shape on a spoon.
Spoon the filling into a small baking dish, about 18 by 13 cm. Spread the mash over the top and rough up the surface with a fork.
Bake for 20 to 25 minutes, until the top is golden and the filling is hot all the way through.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
The useful detail
Reduce the filling before the mash goes on. Liquid left in the pan now turns into a wet layer under the potato later, and nothing in the oven will fix it.
Make it work for you
One serving is Half the pie, from a dish about 18 by 13 cm. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Unsweetened soya milk in the mash, which makes the pie vegan
The mash is slightly less rich. Check the stock is vegan too.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Allergens: Adds soya; removes milk.
Chestnut mushrooms instead of white
Deeper flavour and they brown more readily. Nutrition is not recalculated for this swap.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A vegetarian main with most of its protein from lentils. It is lower in protein than the meat and fish recipes here, and higher in fibre. A spoon of Greek yoghurt or a glass of milk alongside is an option if you want more.
| Energy | 360 kcal |
|---|---|
| Protein | 20 g |
| Fat | 7 g |
| of which saturates | 1 g |
| Carbohydrate | 60 g |
| of which sugars | 11 g |
| Fibre | 15 g |
| Sodium | 280 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 250 g | FDC 170026Potatoes, flesh and skin, raw | 193 kcal | 5.1 g |
| milk | 83 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 41 kcal | 2.7 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| mushrooms | 250 g | FDC 169251Mushrooms, white, raw | 55 kcal | 7.7 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| carrot | 80 g | FDC 170393Carrots, raw | 33 kcal | 0.7 g |
| cooked lentils | 250 g | FDC 172421Lentils, mature seeds, cooked, boiled, without salt | 290 kcal | 22.5 g |
| vegetable stock | 145 g | FDC 171583Soup, vegetable broth, ready to serve | 7 kcal | 0.4 g |
| dried thyme | ½ tsp | Not calculatedHalf a teaspoon of dried thyme weighs well under a gram, which is under 2 kcal at the energy density of any dried herb. | · | · |
| Whole recipe | Divided by 2 | 724 kcal | 39.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of baking. Eat within 3 to 4 days.
- In the freezer
- Freezes well, for 2 to 3 months for best quality. Thaw in the fridge overnight.
- Reheating
- Reheat covered in the oven or microwave until it reaches 74°C / 165°F, steaming hot throughout in the centre.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety and FoodSafety.gov, Safe Minimum Internal Temperatures. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan